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(11) | EP 1 274 314 B1 |
| (12) | EUROPEAN PATENT SPECIFICATION |
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| (54) |
QUARK FROM BUTTERMILK AND METHOD FOR PREPARING AND FURTHER PROCESSING BUTTERMILCHQUARK UND VERFAHREN ZU DESSEN HERSTELLUNG UND WEITERVERARBEITUNG NOUVELLE COMPOSITION ET NOUVEAU PROCEDE DE PREPARATION DE FROMAGE BLANC DE BASE ET TRAITEMENT ULTERIEUR DE CE FROMAGE BLANC DE BASE |
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| Note: Within nine months from the publication of the mention of the grant of the European patent, any person may give notice to the European Patent Office of opposition to the European patent granted. Notice of opposition shall be filed in a written reasoned statement. It shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). |
[0002] Quark is fresh unpickled cheese, whereby the same coagulant is used as with the production of cheese, but with this difference that much less coagulant is used and that the ripening process is much shorter, with the result that quark can never become as hard as cheese.
The quark develops by adding coagulant to milk products, among others skimmed milk or whole milk, or derivatives of milk products, such as buttermilk (both sour and sweet buttermilk), and allowing these to ripen, after which the mixture is separated into quark and whey.
[0003] In the state-of-the-art at present it has already been stated that semi-skimmed quark is particularly suitable for processing into various dishes (use as "basic quark"). The disadvantage of this semi-skimmed quark as basic quark is that this has a high fat content, since this semi-skimmed quark is made from semi-skimmed milk.
[0004] J. Pien in "Les utilisations du babeurre - le fromage de babeurre-" La Technique laitière, n° 901, 1977, pages 11, 13, describes a process for making buttermilk cheese. Buttermilk is fermented at 27°C, then the curd is separated by centrifugation to obtain a fresh cheese.
[0005] The purpose of this invention is to provide a method for preparing a basic quark, such as has been described in the first paragraph of the specification, but with a fat content below 2 wt.%, preferably ranging from 0.5 to 1.0 wt.%.
[0006] The purpose of this invention is achieved by providing a method for preparing basic quark, originating from buttermilk, whereby the buttermilk is ripened and subsequently separated into quark and whey, and whereby "sweet" buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream, is after pasteurisation cooled to a temperature from 22 to 24 °C. The aforementioned pasteurisation takes place for a period of 2 to 4 minutes at a temperature from 82 to 85°C. Thereafter acidulation culture and coagulant or "rennet" are added. The acidulation culture can comprise one or more of the Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis and Leuconostoc citrovorum cultures. The mixture is ripened for a period of 12 to 16 hours to a pH ranging from 4.0 to 4.7, preferably from 4.5 to 4.6, and thereafter heated for a period from 60 to 65 minutes at a temperature ranging from 45 to 50 °C, after which the product obtained is separated into quark and whey.
[0007] The characteristics and distinctive features of this invention are further explained below on the basis of an embodiment example, with reference to the attached drawings. It should be noted that specific aspects of this example are only described as preferred example of what is intended in the scope of the above general specification of the invention, and may in no way be interpreted as a restriction on the scope of the invention as such and as expressed in the following claims.
[0008] In the attached drawings:
- figure 1 is a schematic representation of the method according to the invention for preparing the basic quark originating from sweet buttermilk;
- figure 2 is a schematic representation of a device according to the invention for preparing the basic quark originating from sweet buttermilk;
- figure 3 is a schematic representation of the further processing method of the basic quark into cream sauce base and possibly other end-products;
- figure 4 is a schematic representation of a device for implementing the method for preparing cream sauce base originating from the basic quark.
[0009] In the concrete example of the method specified here for preparing basic quark and a cream sauce originating from the aforementioned basic quark according to the invention, is based on sweet buttermilk that has a pH of 6.6 or higher.
[0010] The sweet buttermilk has the following composition:
| Dry matter (%) | 7.5 |
| Ash (%) | 0.71 |
| Protein (%) | 2.7 |
| Fat (%) | 0.3 |
| Carbohydrates (%) | 3.8 |
| Calorific value (kcal/100g) | 28.7 |
| Fe (mg/kg) | 0.9 |
| Cu (mg/kg) | 0.08 |
| Zn (mg/kg) | 2.9 |
| Phospholipids (% of fat) | 42.3 |
| Phosphatidyl choline = lecithin (%) | 30 |
[0011] For the preparation of the basic quark, as shown in figures 1 and 2, the sweet buttermilk from a storage tank (1) is first pasteurised (2). Pasteurisation is a process whereby each part of a milk product or a composition on the basis of a milk derivative is heated to a certain temperature, whereby this temperature is maintained for a certain period, in order thus to make the aforementioned milk product or the aforementioned composition on the basis of a milk derivative sufficiently pathogen-free or in other words to kill all known pathogenic microorganisms. In this invention the sweet buttermilk is heated for 2 to 4 minutes at 82 to 85 °C. The pasteurised sweet buttermilk obtained here from is cooled in a tank (3) to 22 to 24 °C. This temperature is ideal for the acidulation and the curdling of the sweet buttermilk. In order to acidulate the sweet buttermilk, 0.6 to 1 % acidulation culture, stored in culture tank (6), is transferred via a metering pump (7) to the aforementioned storage tank (3), in which the cooled pasteurised sweet buttermilk is. Thereafter coagulant or "rennet", which is kept in a tank (4), is transferred in a ratio of 1:10000 via a metering pump (5) to the aforementioned storage tank (3), in order thus to allow the pasteurised buttermilk to ripen. Now starts the actual ripening and coagulation process of the sweet buttermilk. The sweet buttermilk is ripened for 14 to 16 hours in the aforementioned tank (3) until a pH of 4.0 to 4.7, preferably 4.5 to 4.6 is obtained. The mixture is stirred and thereafter while slowly stirring heated to a temperature of 45 to 50 °C. The mixture is transferred via a pump (8) to a separator (9) - a centrifuge - where it is separated into quark and whey.
[0012] Possibly a mixture of Lactobacillus acidophilus culture and/or Bifidobacterium bifidum can be added from a culture tank (10), by means of a metering pump (11). A basic quark is thus obtained that can serve to be further processed into a number of end-products. The basic quark is pumped over to a storage silo (13) by means of a quark pump (12). From the aforementioned silo the basic quark can be transferred to the filling device (14) and thereafter stored in a cold-storage (15).
[0013] The whey that is obtained after centrifuging the mixture in the aforementioned centrifuge (9) can together with butter washing water be processed into cattle feed.
[0014] The basic quark obtained has on average the following properties and composition:
| Dry matter (%) | 15.1 |
| Ash (%) | 0.77 |
| Protein (%) | 9.1 |
| Fat (%) | 0.95 |
| Carbohydrates (%) | 3.6 |
| Calorific value (kcal/100g) | 62.1 |
| Calorific value (kJ/100g) | 263 |
| Fe (mg/kg) | 1.5 |
| Cu (mg/kg) | 0.04 |
| Zn (mg/kg) | 5.5 |
| Phospholipids (% of fat) | 24.3 |
| Sphingolipids (% of phospholipids) | 15 |
[0015] The basic quark obtained according to the invention has good microtextural properties and a favourable macroscopic breaking behaviour in comparison to other low-fat fresh cheeses.
[0016] The rigidity modulus is determined by a penetration test, whereby a cylindrical probe is pushed 1cm into the cheese at a speed of 30 mm/min. The rigidity modulus that is a measure for the hardness of the basic quark can be derived from the slope of the stress/strain curve obtained. The rigidity modulus of the basic quark is lower than that of most other low-fat fresh cheeses, through which the basic quark is softer than most other low-fat fresh cheeses.
Example:
[0017]
| Delhaize | GB | Danone | Basic quark | |
| Rigidity modulus (Pa) | 158000 - 220000 | 296000 - 388000 | 132000 - 169000 | 39000-73000 |
[0018] The adhesive force is determined by an adhesion test, whereby a spherical probe is pushed 1 cm into the cheese at a speed of 30 mm/min. The resistance on withdrawing the probe is a measure of the gumminess or the smoothness of the basic quark. The adhesive force of the basic quark is greater than that of most other low-fat fresh cheeses, through which the basic quark is smoother than most other fresh low-fat cheeses.
Example:
[0019]
| Delhaize | GB | Danone | Basic quark | |
| Adhesive force (N) | 0.014 - 0.024 | 0.021 - 0.030 | 0.024 - 0.036 | 0.036 -0.045 |
[0020] This basic quark is now further processed into a number of end-products. Through the addition of yoghurt cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus, yoghurt can be made.
[0021] This invention especially concentrates on the preparation of a cream sauce base and/or cream sauce originating from the basic quark formed.
[0022] For the preparation of the aforementioned cream sauce base, such as shown in figures 3 and 4, the basic quark that is stored in a storage silo (20) is pumped over via a quark pump (21) to a monomix (22). In the aforementioned monomix (22) cream, stored in a tank (24), is added via a metering pump (23) until a cream sauce base is obtained with a fat content below 20 wt.%, preferably ranging from 5 to 10 wt.%. The now obtained cream sauce base is pumped over via a pump (25) to a storage silo (26), after which the aforementioned cream sauce base can be filled into a filling device (27) and be stored in a cold storage (28).
1. Method for preparing basic quark, originating from buttermilk, whereby the buttermilk
is ripened and is subsequently separated into quark and whey, characterised in that "sweet" buttermilk, with a pH of 6.6 or higher, obtained from the preparation of
butter originating from non-acidulated cream, after pasteurisation is cooled to a
temperature from 22 to 24 °C, after which acidulation culture and coagulant is added;
this mixture is ripened for a period of 12 to 16 hours to a pH ranging from 4.0 to
4.7 and is thereafter heated for a period from 60 to 65 minutes at a temperature ranging
from 45 to 50 °C, after which the product obtained is separated into quark and whey.
2. Method according to claim 1, characterised in that said pasteurisation takes place for a period of 2 to 4 minutes at a temperature from
82 to 85 °C.
3. Method according to claim 1, characterised in that the sweet buttermilk is acidulated to a pH ranging from 4.5 to 4.6.
4. Method according to claim 3, characterised in that for the acidulation of the sweet buttermilk use is made of an acidulation culture
that comprises one or more of the Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis and Leuconostoc citrovorum cultures.
1. Verfahren zur Herstellung von Basisquark aus Buttermilch, wobei die Buttermilch zur
Reifung gelagert und anschließend in Quark und Molke getrennt wird, dadurch gekennzeichnet, dass "süße" Buttermilch, die einen pH-Wert von 6,6 oder darüber aufweist und die aus der
Herstellung von Butter aus ungesäuertem Rahm stammt, nach der Pasteurisierung auf
eine Temperatur von 22 bis 24 °C abgekühlt wird und anschließend Säuerungskultur und
Gerinnungsmittel hinzugefügt werden; diese Mischung wird zur Reifung über einen Zeitraum
von 12 bis 16 Stunden gelagert, bis der pH-Wert im Bereich von 4,0 bis 4,7 liegt,
und anschließend über einen Zeitraum von 60 bis 65 Minuten bei einer Temperatur im
Bereich von 45 bis 50 °C erhitzt, wonach das erhaltene Produkt in Quark und Molke
getrennt wird.
2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass die Pasteurisierung über einen Zeitraum von 2 bis 4 Minuten bei einer Temperatur
im Bereich von 82 bis 85 °C erfolgt.
3. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass die süße Buttermilch auf einen pH Wert im Bereich von 4,5 bis 4,6 gesäuert wird.
4. Verfahren nach Anspruch 3, dadurch gekennzeichnet, dass für die Säuerung der süßen Buttermilch eine Säuerungskultur verwendet wird, die eine
oder mehrere der folgenden Kulturen umfasst: Streptococcus lactis, Streptococcus cremoris,
Streptococcus diacetyllactis und Leuconostoc citrovorum.
1. Procédé pour préparer un fromage blanc de base, à partir de babeurre, dans lequel
le babeurre est affiné et est ensuite séparé en fromage blanc et en petit-lait, caractérisé en ce que le babeurre de "crème douce", présentant un pH de 6,6 ou plus, obtenu à partir de
la préparation de beurre provenant d'une crème non acidulée, après une pasteurisation,
est refroidi à une température comprise entre 22°C et 24°C, une culture d'acidulation
et un coagulant étant ensuite ajoutés; ce mélange est affiné pendant une période de
12 à 16 heures à un pH compris dans la gamme de 4,0 à 4,7, et est ensuite chauffé
pendant une période de 60 à 65 minutes à une température comprise dans la gamme de
45°C à 50°C, le produit obtenu étant ensuite séparé en fromage blanc et en petit-lait.
2. Procédé selon la revendication 1, caractérisé en ce que ladite pasteurisation se produit pendant une période de 2 à 4 minutes à une température
comprise entre 82°C et 85°C.
3. Procédé selon la revendication 1, caractérisé en ce que le babeurre de crème douce est acidulé à un pH compris dans la gamme de 4,5 à 4,6.
4. Procédé selon la revendication 3, caractérisé en ce que, pour l'acidulation du babeurre de crème douce, on utilise une culture d'acidulation
comprenant une ou plusieurs des cultures suivantes: Streptococcus lactis, Streptococcus
cremoris, Streptococcus diacetyllactis et Leuconostoc citrovorum.
REFERENCES CITED IN THE DESCRIPTION
This list of references cited by the applicant is for the reader's convenience only. It does not form part of the European patent document. Even though great care has been taken in compiling the references, errors or omissions cannot be excluded and the EPO disclaims all liability in this regard.
Non-patent literature cited in the description
- J. PIENLes utilisations du babeurre - le fromage de babeurreLa Technique laitière, 1977, 90111-13- [0004]